Rawa Upma

Ingredients : => 250 gm semolina => 650 ml water => 75 gm ghee => 5 gm mustard seeds => 2 gm black gram dal => 2 gm bengal gram dal => 100 gm onions => 5 gm green chillies => 25 gm cashew nuts => 2 gm curry leaves salt Garnishing: => Coriander leaves => Fresh grated coconut Method => Boil water. => Slice onions and cut the chillies lengthwise. => Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden. => Add onions, curry leaves, cashew nuts and green chillies. When […]

Chewy Oatmeal Cookies Recipe

Ingredients => 1 cup butter, softened => 1 cup sugar => 1 cup packed brown sugar => 2 eggs => 1 tablespoon molasses => 2 teaspoons vanilla extract => 2 cups all-purpose flour => 2 cups quick-cooking oats => 1-1/2 teaspoon baking soda => 1 teaspoon ground cinnamon => 1/2 teaspoon salt => 1 cup each raisins and chopped pecans => 1 cup (6 ounces) semisweet chocolate chips Directions => In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. => Combine the flour, oats, baking soda, cinnamon and salt; […]

Olive Lover’s pasta

Ingredients : => 1 jar (1 lb. 10 oz.) Ragu® Robusto!® Pasta Sauce => 1 package (12 oz.) tri-color pasta twists, cooked and drained => 1 cup sliced assorted pitted olives => 2 Tbsp. grated Parmesan cheese Preparation 1. Heat Pasta Sauce in 2-quart saucepan over medium-low heat. To serve, toss hot pasta with sauce and olives, then sprinkle with cheese.

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine. Ingredients : => 50 gm shitake mushroom-soaked in warm water for 15 minutes => 100 gm fresh mushroom-sliced => 1 Tbsp chopped onion => 1 clove garlic => 1 Tbsp fresh thyme or fresh parsley, chopped => 30 ml white wine => 100 gm whole wheat pasta-penne or linguine => Salt and pepper for seasoning Method => Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce. => In a heavy bottomed saucepan, saute […]

 

Chicken Sajji

Chicken Sajji

Ingredients :

-> 1 whole chicken with skin

-> 20 gm garlic

-> 15 gm ginger garlic paste

-> 1 tsp cumin powder

-> 1 tsp coriander powder

-> 1 tsp garam masala

Method

-> In a pan take red chilli powder, salt, lemon juice, ginger & garlic paste, cumin powder, coriander powder, garam masala pounded, and a little yellow color.

-> Marinate the chicken with garlic and salt, keep this for an hour and then wash this off.

-> Dry the chicken. Then barbeque it on charcoal fire or tandoor. Garnish appropriately.

Chicken Seekh Kebabs

Chicken Seekh Kebabs

Ingredients :

=> 1 cup minced meat

=> 1/2 tsp chilli flakes

=> 1 tsp ginger & garlic paste

=> 2 tsp lemon juice

=> 1/2 tsp coriander powder

=> 1/2 tsp cumin powder

=> 1/2 tsp garam masala

=> 3 tsp onion paste

=> 1 tsp bread crumbs

=> 1 egg, yolk and white separated

=> 1 tsp olive oil

=> Salt to taste

Method

=> In a food processor, grind meat, chilli flakes, ginger & garlic paste, lemon juice, coriander powder, cumin powder, garam masala and salt to a smooth paste.

=> To this mix, add onion paste, bread crumbs, egg yolk and white of the egg, oil and grind again. Set aside in a fridge for one hour.

=> Grease the skewers then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer.

=> Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done. Garnish with lemon or lime wedges and serve with delicious fresh cilantro or mint chutney.

Chicken Chopsuey

Chicken Chopsuey

Ingredients :
-> 1 1/2 cups chicken-cooked and shredded thinly
-> 1/2 cup capsicums-shredded fine
-> 1/2 cup onions-sliced thin
-> 2 tsp garlic-chopped fine
-> 2 Tbsp oil
-> 200 gm noodles-boiled and drained well
-> 2 Tbsp vinegar
-> 1/2 tsp soya sauce
-> 1 tsp sugar
-> Salt to taste
-> 2 Tbsp corn flour
-> Oil to deep-fry

Method

-> Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a cup.

-> Keep aside.

-> Heat the 2 tbsp oil and add the onions and garlic.

-> Saute till a little soft.

-> Add chicken and capsicum and stir-fry over high heat for a minute.

-> Add the sauce ingredients and bring to a boil again.

-> Deep fry the noodles over high heat till brown.

-> Drain.

-> Transfer noodles to a serving dish, pour the chicken mixture over and serve.

Chicken Fajitas

Chicken Fajitas

Ingredients :
=> 6 to 8 chicken breasts – sliced
=> 1 green bell peppers – sliced
=> 1/2 red pepper-sliced
=> 1/2 cup sliced onion
=> 1/2 sliced zucchini
=> 2 cloves garlic – chopped
=> 2 Tbsp olive oil
=> Salt and pepper to taste

Method

=> In a saute pan or heavy skillet.

=> Add olive oil and saute onions, garlic and peppers for a couple of minutes.

=> Next add chicken and zucchini and continue to cook for 2 to 3 minutes, stir often.

=> Add salt and pepper to taste and cook an additional 3 minutes or till chicken is done.

=> Serve on top of tortillas or roll them before serving.

Chicken Ularthiyathu

Chicken Ularthiyathu

Ingredients :

For masala:
-> Dry roast the following
-> 2 sticks cinnamon
-> 4-5 green cardamom
-> 3 cloves
-> 1 aniseed
-> 1 Tbsp cumin seeds
-> 2 Tbsp fried coconut

For the chicken:
-> 6 chicken drumsticks
-> 2 tsp red chilli powder
-> 1 Tbsp coriander powder
-> 1/2 Tbsp turmeric

For the gravy:
-> 1 Tbsp oil
-> 2 small sized onions, sliced
-> 1 Tbsp ginger, julienne
-> 7-8 curry leaves
-> 1/2 Tbsp mustard seeds
-> 2 tsp garlic, chopped
-> 3 tsp vinegar
-> Water
-> Salt, to taste

Method

For masala:

-> In a food processor add cinnamon, cardamom, cloves, aniseed, fried coconut and cumin. Make a powder of this. Keep aside.

For the chicken:

-> Marinate the chicken drumsticks in red chilli powder, coriander powder, turmeric and the masala made earlier.

For the gravy:

-> In a pan add oil, mustard seeds, ginger, curry leaves and garlic. Saute.

-> Add onions and saute till pink.

-> De-glaze with vinegar.

-> Add the marinated chicken with the residual masala.Add salt.

-> Cook for 10 minutes.

Indian Style Baked Chicken

Chicken Chettinad

Ingredients

-> 1 whole chicken cut into 8 or 10 pieces

For the marinade:
-> Blend these ingredients together
-> 1 cup yoghurt
-> 2 tsp salt
-> 2-3 green chillis
-> 1 big bunch coriander
-> 2 tsp tandoori masala
-> 1 tsp garlic paste
-> 1 tsp turmeric
-> 1 tsp chilli powder
-> 1 tsp whole cumin
-> 1 onion chopped
-> 2 Tbsp tomato paste
-> 2 Tbsp oil
-> Juice of 2 lemons

Method

-> Blend everything together for the marinade.

-> Then pour the marinade over the chicken, let it marinate for about 2-4 hours.

-> Pour everything into a glass baking dish, cover with foil.

-> Pre-heat the oven to 180 degrees C. Place your baking dish on the center rack and bake for 30-35 minutes.

-> Remove dish, open the foil and turn the pieces over. Replace foil covering and put the dish back in the oven. Bake for another 30-35 minutes.

-> Finally remove the dish from the oven and discard the foil.

Peri Peri Chicken

Peri Peri Chicken

Ingredients :
=> 2 fresh hot chile peppers , chopped
=> 2 Tbsp lemon or lime juice
=> 4-5 Tbsp olive oil or more to achieve desired consistency
=> 2 cayenne pepper or red pepper , roasted and de seeded
=> 1 red bell pepper, roasted and de seeded
=> 2 tsp garlic crushed
=> 1 Tbsp paprika
=> 2 tsp salt
=> 1 Tbsp dried oregano or to taste
=> 1/2 kg chicken breast, cut in medium size

Method

=> Combine all ingredients in a blender and process to a smooth paste. Taste and adjust with salt, pepper, cayenne pepper and paprika.

=> Marinate chicken breast and refrigerate for at least 12 hours to allow flavors to develop.

=> Bake in oven for 20-25 minutes at 250 degrees and serve hot.

Khara Chicken

Chicken Ularthiyathu

Ingredients :
For the curry:
=> 4 tsp refined oil
=> 1 stick cinnamon
=> 6-7 green cardamom
=> 2 tsp shahi zeera
=> 4 cloves
=> 1 tsp turmeric powder
=> 2 onions, chopped
=> Salt, to taste
=> 2 Tbsp paste
=> 1 tsp red chilli powder
=> 1 1/2 tsp dhaniya powder
=> 7-8 chicken leg and thigh pieces
=> 1 1/2 cup water
=> 3 tsp onion-copra paste
=> Juice of 1/2 lemon
=> Coriander leaves, to garnish

For the paste:
1 cup grated copra
2 tsp oil
1 onion, charred
Water

Method

For the paste:

=> Dry roast the grated copra. Keep aside.

For the curry:

=> In a wok add oil, cinnamon, cardamom, cloves, shahi zeera. Saute.

=> Add turmeric and let it roast for 30 seconds. Add onions. Saute till pink and then add salt.

=> Add red chilli powder, ginger-garlic-chilli paste, dhaniya powder. Cook and add 1/2 cup water.

=> Now add the chicken pices. Cook for 5 minutes so that all the masalas are well infused with the chicken.

=> Add 1 cup water. Mix. cover the wok and let the chicken cook on low heat for 15 minutes.

=> Now add the onion-copra paste, lemon juice. Mix and cook till the chicken is well done.

=> Garnish with coriander leaves.

=> Serve.

Note: Copra is dried coconut.

Sali Marghi

Sali Marghi

Ingredients :
-> 3 Tbsp oil
-> 1 cup onions, chopped
-> 1 Tbsp ginger, chopped
-> 2 tsp garlic paste
-> 1 1/2 cup tomato puree
-> 1/2 Tbsp red chilli powder
-> 1/4 Tbsp turmeric
-> 1 green chilli, chopped
-> 1/2 Tbsp garam masala
-> 7 -8 chicken pieces
-> Salt, to taste
-> Water
-> 1 1/2 Tbsp zeera powder
Sali Marghi
Method

-> Now add the tomato puree. Cook for 3-4 minutes.

-> Add chilli powder, turmeric, green chilli and garam masala. Saute till the oil lifts up.

-> Add the chicken pieces. Coat them nicely with the masala and add salt.

-> Add the water (enough to cover the chicken partially), cover the vessel and let it simmer for 20 minutes.

-> Now add the zeera powder. Mix well. Cook till the gravy has thickened and the chicken is cooked.

-> Before serving top it with a handful of sali.

Green Chicken Curry

Green Chicken Curry

Ingredients :
=> 500 gm chicken-boneless, cubed
=> 2 Tbsp oil
=> 1/2 cup onion-chopped fine
=> 1 1/2 Tbsp Thai green curry paste
=> 1 1/2 cup coconut milk
=> 1/2 cup water
=> 6 lime leaves-chopped
=> 1 Tbsp basil leaves-chopped fine
=> 1 Tbsp lemon grass (thick base)-chopped fine
Green Chicken Curry
Method

=> Heat the oil and add the onions, Saute till they soft.

=> Add the curry paste and stir fry to mix well.

=> Add chicken pieces, saute over high heat till opaque.

=> Add water and cook till chicken is tender.

=> Add the coconut milk, lime leaves, basil leaves and lemon grass and bring to a boil.

=> Lower the heat and simmer for 3-4 minutes and serve hot with boiled rice on the side.